Thursday, June 2, 2011

Classic Allergy Free Waffles

My Husband recently acquired a Waffle Maker- perhaps after hearing me complain on how much I miss Waffles and that any store bought Waffles had ingredients I had a sensitivity to.

Since giving up 17 different foods, if I introduce just one of those items I get extremely ill and boy is that not fun.

Here is my Husband's recipe for Classic Allergy Free Waffles.

Classic Waffles:
2 Cups of Whole Spelt Flour (You can use Gluten Free Flour but be advised the waffle will then be extremely chewy)
1 tablespoon of sugar (or agave nectar)
1 tablespoon baking powder (aluminum & corn free, soy free- it's easy just to make your own)
1/4 teaspoon o salt
1 3/4 of plain Almond Milk (if tolerated- if not use Coconut Milk or Rice Mik)
2 Eggs (or Egg Substitue such as Flax Gel or AppleSauce- see my other article on food substitutions)
2 tablespoons of vegetable oil (we use canola oil, coconut oil or walnut oil as most vegetable oils are actually made from soy)

Combine flour, sugar, baking powder and salt in large bowl.
Whisk milk, eggs and oil in medium bowl.
Whisk milk mixture into dry ingredients just unil dry ingredients are thoroughly moistened.
Preheat waffle maker.
Pour 1 cup batter onto the center of the bottom grid.
Close top and flip waffle maker.
Bake until brown- about 4 minutes.

Serving Size: 4

Wednesday, June 1, 2011

Allergies & Food Sensitivities

I read this great article at that I wanted to share with you here for anyone who have children with allergies.

Here is the link:

Enjoy the Article!

Friday, May 13, 2011

OMG It's Allergy Free: Food Substitution Index

I figure instead of writing certain recipes for allergy free food substitutions that I would just post them here so that it's readily available for you to see. :-)

Milk (Dairy) Substitutes-one of the following:
Soy Milk (if tolerated)
Rice Milk
Fruit Juice
Coconut Milk
Hemp Milk
Goat's milk (if tolerated)
Buttermilk: Replace 1 cup of buttermilk with one of the following:
1 cup of soymilk + 1 tbsp of lemon juice ot 1 tbsp of white vinegar (let stand until slightly thickened)
1 cup of coconut milk
7/8 rice milk
7/8 cup of fruit juice
7/8 cup of water
Yogurt- replace with the following:
Soy Yogurt
Coconut Yogurt
Soy Sour CReam
Unsweetened applesauce
fruit puree
Butter-(one stick) replace with the following:
8 tablespoons Fleishmann's unsalted margarine(if tolerated)
8 tablespoons of Soy Free Earth Balance (contains minimal amount of corn)
8 tablespoons Spectrum Organic Vegetable Shortening
8 tablespoons vegetable or olive oil
for reduced far options:
6 tablespoons unsweetened applesauce + 2 tablespoons fat of choice.

Now this is a big one and a big allergy.... EGGS:
Replace 1 large egg with one of the following:
3 tablespoons unsweetened applesauce (or other fruit puree) + 1 teaspoon baking powder.
1 tablespoon flax meal or salba seed + 3 tablespoons hot water. (let stand, stirring occasionally, until thick)
Egg Replacer
4 tablespoons pureed silken tofu(if soy is tolerated) + 1 teaspoon of baking powder.

Egg Whites:
To replace one egg white do the following:
1 tablespoon of plain agar powder and 1 tablespoon of water. Beat and chill for 15 minutes in the fridge. then beat again.

Tree Nuts or Peanuts:
Toasted Coconut
Sunflower Seeds
Toasted Sesame seeds
Crushed cornflakes (if corn is tolerated)
Crushed crispy rice cereal
Crushed Potato chips
Pumpkin Seeds

Monday, May 9, 2011

Dairy & Wheat Free Mac n Cheese

This is a Family Favorite.
Here's to classic Mac n Cheese with an Allergy Free Makeover :-)


16oz package of Rice or Spelt elbow macaroni or pasta of choice (use spelt if you only have a wheat allergy- Rice if you have a gluten allergy)
3 cups shredded Daiya Cheddar Cheese
3 tablespoons of Soy-free Earth Balance (Purchase at Whole Foods Market)
3 tablespoons spelt or gluten free flour of choice
2 cups unsweetened coconut or almond milk
1/4 teaspoon black pepper
1/4 teaspoon paprika
Gluten free or Spelt bread crumbs to cover "mac n cheese". For spelt bread crumbs use day old spelt bread- place in oven at 350 degrees for 10 minutes or enough to dry out the bread (if fresh bread)- place bread in food processor or chop the old fashion way to make bread crumbs.

1. Preheat oven to 350 degrees.
2. Cook pasta about 5 minutes until al dente. 
3. Drain pasta and transfer to greased baking dish- like a lasagna pan.
4. Mix in about 2/3 of the cheese into the pasta and set aside.
5. In a small pot melt the earth balance. Add the pepper, then whisk in the flour until combined. Stir in the dairy free milk. Keep stirring until it thickens up. 
6. Pour the dairy-free milk mixture into the pasta and mix well. Top with the remaining daiya cheese and cover with a layer of breadcrumbs. Dust lightly with paprika.
7. Place mac n cheese in the oven for 30 minutes or until the cheese is bubbling and the top is starting to brown.

And you thought that being diagnosed with a Dairy & Wheat Allergy meant you could never have Mac n Cheese again. :-)


Eggless & Wheat Free French Toast

This recipe is dedicated to a lovely couple I met during my nephew Noah's Birthday Party this past weekend. One of their sons has an egg, wheat and dairy allergy.

This is a fun recipe for any parent who wants to give their children the type of yummy breakfast food they've been missing since diagnosed with food allergies.


Allergy Free- Eggless & Wheat free French Toast

5 Slices of whole Spelt Bread (or Gluten free bread if you have a Gluten Allergy)
1 cup of unsweetened Almond Milk (Or Coconut Milk)
1/4 cup of whole spelt flour (or gluten free flour of choice)
2 tbsp of flaxseed meal (Bob's Red Mill Whole Ground Flaxseed Meal -- 16 oz)
1 tsp of pure bourbon vanilla extract or regular pure vanilla extract (Nielsen-Massey Vanilla Extract - Pure - Madagascar Bourbon - 2 oz)
1/2 cup of walnuts, or almonds- if tolerated (finely crushed)

Add a thin coat of canola oil to your skillet and heat.

Put all ingredients except the bread, walnuts (almonds) and oil in a bowl and mix well.

Add Walnuts or Almonds to a separate bowl or plate.

Dip the spelt bread in the batter just like you would regular french toast and coat each side. Then dip in the crushed walnuts (almonds).

Put slice of French Toast on the skillet and cook each side until golden brown.

Serve with fresh seasonal berries or powdered sugar (cornstarch free) and Agave Maple syrup (you can find that at Trader Joes or just regular Maple Syrup or Agave)- Make your own? Mix them together!

Thursday, December 16, 2010

Rice Nog- a healthier Allergy-Free Alternative to Egg Nog

Who doesn't like Egg Nog during the Holidays? If you don't at least appreciate this tasty drink then you're nuts! That's right I said it. :-)

Anyway back to the reason I'm actually writing this. During one of my many ventures into Whole Foods in Tribeca I ran across a product called 'Rice Dream-Rice Nog" I've tried Soy Nog-but since I don't eat/drink soy anymore I don't purchase it. I figured maybe I'd make my own Almond Nog but haven't had a chance really to do that.
I looked at the ingredients of this "Rice Nog" and was surprised to see it was only 80 calories a glass and had some quality ingredients in it like;
Partially milled rice, filtered water, evaporated cane juice, expeller pressed high oleic safflower oil and/or sunflower oil and/or canola oil, microcrytalline cellulose and sodium alginate, natural vegan flavors, gellan gum, sea sat, spices, carrageenan, annatto (for color).

not only that it's also Organic & Gluten free.

I've never been a fan of Rice milk/drink, it's always reminded me of when you soak rice and get that cloudy water that you pour down the drain.

This Rice Nog from Rice Dream is delicious and so mmmm mmmm good.

Take it from me, you don't have to like Rice Milk in order to appreciate the subtle holiday flavors of Rice Nog.

You can find Rice Nog in your local supermarket like Whole Foods or on-line at or
Rice Dream Rice Nog, 32 oz. Aseptic Package

Saturday, December 11, 2010

German Apple Pancakes(Great allergy free breakfast!)

I saw this recipe while looking up mini spelt donuts and spelt cranberry/apple muffins to make for Christmas breakfast.
This recipe for German Apple Pancakes originates from a website called "Foodvergn├╝gen". I tweaked a few things to make it a nice allergy free breakfast this morning. My husband went wild for these pancakes, so I'm going to make them for New Years Brunch.

This recipe uses spelt flour but you can substitute for gluten free flour such as sorghum or brown rice.
1/3 cup whole spelt flour
1/3 cup white spelt flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large crisp apples
3 eggs (or use an egg substitute)
3 tablespoons + 2 teaspoons brown sugar, divided
1 tablespoon earth balance buttery spread
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/2 cup plain coconut yogurt and a dash of vanilla almond milk
confectioners’ sugar for dusting
This recipe makes 6 pancakes.
Preheat oven to 450 degrees (225 C). Brush each muffin cup with canola oil; coat with extra brown sugar. Peel, core and slice each apple into twelve wedges, then cut each wedge into three pieces. Toss with 2 teaspoons brown sugar, cinnamon, and lemon juice. Melt 1 tablespoon earth balance in a non-stick skillet over medium heat. Add the apples and saute, turning occasionally, for 10 to 12 minutes, until caramelized. Remove pan from stove; let cool 5 minutes. Divide the caramelized apples among the muffin cups.
Put flour, baking soda, salt, 3 tablespoons brown sugar, canola oil(3 tsp), eggs, and coconut yogurt/almond milk in the bowl. Whisk until batter becomes smooth and runny(if it's not smooth/runny enough then add more almond milk). Pour batter over apples. Place tin in oven and lower heat to 400 degrees (200 C). Bake 15-17 minutes. Pancakes will puff up during last 5 minutes of baking.
Take tin from oven and remove pancakes with a fork. Dust with confectioners’ sugar and serve immediately.

I added berries and maple syrup to this instead of confectioner's sugar. Also to make this healthier add some ground flax seeds to the mixture about 1/4 cup.

These Pancakes are truly light and fluffy. Here are some pictures.